This inventor holds 1 USPTO granted patent. Top assignee: Other. Active years: 2001.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
1 out of 834,601 Years Active: 2001
Title: N A Michael Eskin: Innovator in Extraction Processes
Introduction
N A Michael Eskin is a notable inventor based in Winnipeg, Canada. He has made significant contributions to the field of food science, particularly in the extraction of natural substances. His work focuses on optimizing extraction processes to enhance yield and quality.
Latest Patents
Eskin holds a patent for an innovative extraction process and use of yellow mustard gum. The patent outlines optimal extraction conditions for obtaining yellow mustard gum from yellow mustard bran, achieving a high yield. The study examined four key variables: extraction temperature, pH, water-to-solid ratio, and extraction time. Among these, temperature and pH were found to have a more substantial impact on the yield and rheological properties of the extracted gum. The optimal conditions identified include temperatures between 50-70°C, a pH range of 7-10, a water-to-solid ratio of 40:1-60:1, and an extraction time of 2-2.5 hours. Under these conditions, the yield of gum obtained was 30% of the bran weight. The extracted gum demonstrated maximum shear thinning flow behaviors, making it suitable for incorporation into cosmetic products and skin lotions.
Career Highlights
Eskin's career is marked by his dedication to advancing extraction techniques in food science. His innovative approach has led to practical applications in various industries, particularly in cosmetics and food processing. His research has contributed to a better understanding of the properties of natural gums and their potential uses.
Collaborations
Eskin has collaborated with notable colleagues, including Nam Fong Han and Xiao Ying Zhang. Their combined expertise has furthered research in the field and enhanced the impact of their findings.
Conclusion
N A Michael Eskin's work in the extraction of yellow mustard gum exemplifies the importance of innovation in food science. His contributions not only improve extraction processes but also open new avenues for the use of natural substances in various applications.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile